1. A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Issue 5 (13th August 2020) Authors: He, Jiang; Evans, Natasha Marie; Liu, Huaizhi; Shao, Suqin Journal: Comprehensive reviews in food science and food safety Issue: Volume 19:Issue 5(2020) Page Start: 2639 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An efficient method for the simultaneous determination of furan, 2-methylfuran and 2-pentylfuran in fruit juices by headspace solid phase microextraction and gas chromatography–flame ionisation detector. (1st February 2016) Authors: Hu, Gaofei; Zhu, Yan; Hernandez, Marta; Koutchma, Tatiana; Shao, Suqin Journal: Food chemistry Issue: Volume 192(2016) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An optimised HS-SPME-GC-MS method for the detection of volatile nitrosamines in meat samples. Issue 3 (4th March 2019) Authors: Roasa, Joy; Liu, Huaizhi; Shao, Suqin Journal: Food additives & contaminants Issue: Volume 36:Issue 3(2019) Page Start: 396 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Antimicrobials from Mushrooms for Assuring Food Safety. Issue 2 (9th February 2017) Authors: Shen, Heng‐Sheng; Shao, Suqin; Chen, Jun‐Chen; Zhou, Ting Journal: Comprehensive reviews in food science and food safety Issue: Volume 16:Issue 2(2017) Page Start: 316 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of acid on glycoalkaloids and acrylamide in French fries. Issue 6 (2nd June 2020) Authors: Liu, Huizhi; Roasa, Joy; Mats, Lili; Zhu, Honghui; Shao, Suqin Journal: Food additives & contaminants Issue: Volume 37:Issue 6(2020) Page Start: 938 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of UV-C treatment and cold storage on ergosterol and vitamin D2 contents in different parts of white and brown mushroom (Agaricus bisporus). (1st November 2016) Authors: Guan, Wenqiang; Zhang, Jie; Yan, Ruixiang; Shao, Suqin; Zhou, Ting; Lei, Jing; Wang, Zhidong Journal: Food chemistry Issue: Volume 210(2016) Page Start: 129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Fatty acids and volatile flavor compounds in commercial plant‐based burgers. Issue 2 (20th January 2021) Authors: He, Jiang; Liu, Huaizhi; Balamurugan, Sampathkumar; Shao, Suqin Journal: Journal of food science Issue: Volume 86:Issue 2(2021) Page Start: 293 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Kinetics of patulin degradation in model solution, apple cider and apple juice by ultraviolet radiation. (August 2013) Authors: Zhu, Yan; Koutchma, Tatiana; Warriner, Keith; Shao, Suqin; Zhou, Ting Journal: Food science and technology international Issue: Volume 19:Number 4(2013) Page Start: 291 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Suppression of the formation of furan by antioxidants during UV-C light treatment of sugar solutions and apple cider. (15th December 2018) Authors: Hu, Gaofei; Liu, Huaizhi; Zhu, Yan; Hernandez, Marta; Koutchma, Tatiana; Shao, Suqin Journal: Food chemistry Issue: Volume 269(2018) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. UV treatment for degradation of chemical contaminants in food: A review. Issue 2 (23rd January 2021) Authors: He, Jiang; Evans, Natasha Marie; Liu, Huaizhi; Zhu, Yan; Zhou, Ting; Shao, Suqin Journal: Comprehensive reviews in food science and food safety Issue: Volume 20:Issue 2(2021) Page Start: 1857 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗